INSTRUCTION BOOKLET Griddle & Grill - Lakeland

1. In a bowl mix together the yogurt, lemon juice, ginger, garlic, garam masala, paprika and salt.Add the diced chicken to the bowl and stir until well coated. Cover and leave to marinate forat least 2 hours, or ideally overnight for best results, in a fridge.2. In a bowl combine all of the salsa ingredients until well mixed, then season to taste and setaside.3. Preheat the griddle fitted with the grill plates to 220c. Thread the marinated chicken onto8 wooden skewers. When the griddle is preheated, open up the griddle, add the chickenskewers to the grill plates and cook in the open position for 8-10 or until cooked through.4. Serve the tandoori chicken kebabs in pitta breads or wraps with the mango chilli and limesalsa to accompany them.Cooks tip – For an even quicker marinade, why not stir 2 tbsp readymade tandoori paste into thenatural yogurt.17